Smoked brisket is the gem of Texas barbecue, perfected over decades at roadside stands in Austin and Lockhart. The patience of cooking at low temperatures for hours transforms a tough cut into buttery meat. Each smoke master jealously guards his ruby and his resting technique.
International
Homemade Texas Style Smoked Brisket
Homemade Texas-style smoked brisket with spice rub and slow smoke cooking.
- USA
- Main course
- High protein
- medium-high
30 min
Tiempo de Preparación
10
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 38 g
- Fiber 0 g
- Carbohydrates 2 g
- Fat 28 g
- Sodium 890 mg
Story behind the dish
Preparation
Homemade Texas-style smoked brisket is a high-difficulty preparation from the United States. Reserve about 750 minutes in total (30 for mise en place and preparation, 720 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 2 kg of beef brisket (brisket) with a layer of fat.
- Have ready: 3 tablespoons of coarse salt.
- Have ready: 3 tablespoons of ground black pepper.
- Have ready: 2 tablespoons of smoked paprika.
- Have ready: 1 tablespoon garlic powder.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Spread the brisket with mustard as an adhesive
Spread the brisket with mustard as an adhesive, coat generously with the dry spice mixture.
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Preheat the smoker or oven to 110 C with mild wood smoke.
Preheat the smoker or oven to 110 C with mild wood smoke. Preheat the oven well in advance so that the temperature is stable from the first minute.
Preheat the oven well in advance so that the temperature is stable from the first minute
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Place the brisket with the fat side up.
Place the brisket with the fat side up, smoke for 6 hours, maintaining a stable temperature.
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Wrap in butcher paper when the crust is dark.
Wrap in butcher paper when the crust is dark, continue 4-6 hours up to 93 C internally.
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Rest wrapped in towels for at least 1 hour before boning.
Rest wrapped in towels for at least 1 hour before boning. Resting time is not optional: it improves texture, hydrates fibers and balances flavors.
Resting time is not optional: it improves texture, hydrates fibers and balances flavors
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Cut into slices of 0
Cut into 0.5cm slices against the grain and serve with BBQ sauce.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
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